By Alice L. Waters

In 2001 Chez Panisse used to be named the #1 eating place in the USA by way of Gourmet journal -- particularly a trip from 1971 whilst Alice Waters opened Chez Panisse as a spot the place she and her pals may prepare dinner state French foodstuff with neighborhood components and speak politics.

As the restaurant's attractiveness grew, so did Alice's dedication to natural, in the community grown meals and to a neighborhood of farmers and manufacturers who give you the most up to date materials, grown and harvested certainly with concepts that protect and improve the land for destiny generations. After thirty years, the cutting edge spirit and natural, excessive flavors of Chez Panisse proceed to thrill and shock all who stopover at, or even those that cant get there understand that Alice began a quiet revolution, altering the culinary panorama ceaselessly. encouraged through Chez Panisse, a growing number of humans around the state are studying the chic pleasures of neighborhood, natural greens and fruits.

Now subscribe to Alice Waters and the chefs at Chez Panisse in get together of fruit. Chez Panisse Fruit attracts at the exuberant flavors of unpolluted, ripe fruit to create memorable dishes. during this spouse quantity to Chez Panisse Vegetables, observe greater than two hundred recipes for either candy and savory dishes that includes fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and expand the season with Grilled Cured Duck Breast with Pickled Peaches. benefit from the first plums in beef Loin crammed with Wild Plums and Rosemary. shield the clean flavors of iciness citrus with Kumquat Marmalade or Candied Grapefruit Peel. prepared alphabetically by way of fruit -- from apples to strawberries -- and together with important essays on picking, storing, and getting ready fruit, this publication can assist you're making the very such a lot of unpolluted end result from season to season. Illustrated with attractive colour aid prints by means of Patricia Curtan, Chez Panisse Fruit is a booklet to enjoy and to treasure.

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As always, the most important admonition is to use your taste buds. Resist the temptation to oversweeten—taste critically! Some of the best uses you will find for fruit in your kitchen will be impromptu and unrepeatable. At my house the dessert I serve most often is a macédoine of whatever seasonal fruits I may have on hand—and because I routinely overbuy, I often have a great deal, all of it ripe or a little overripe. A fruit salad or compote like this is among the best ways to use it up. In the summertime I trim away the bruised parts and cut up a few apricots, say, a nectarine or two, and peaches, all in small pieces; I throw in a few berries if there are some and then look in my refrigerator at what I have in the way of homemade preserves and syrups; perhaps there is some berry jam that I can thin out with a little water, or some rose geranium–infused syrup.

Seal, following the manufacturer’s instructions. The jam will keep for about a year. Makes 4 cups. APRICOT HAZELNUT TART This tart is best served in thin wedges, with tea. We usually use apricot jam for the filling, but we’ve had delicious results with raspberry jam and kumquat marmalade too. This same nutty dough can also be rolled out and cut into rounds for jam cookie sandwiches.

Collect all the green almonds in a bowl and discard all the scraps. Cut the almonds into slivers and set aside, covered with a damp towel, until ready to serve. Stir together 2¼ cups sugar and 1½ cups water in a medium-size nonreactive saucepan. Split the piece of vanilla bean lengthwise and scrape out the seeds into the saucepan, reserving the pods for another use. Bring the mixture to a full boil, stirring frequently to dissolve the sugar and break up the bits of vanilla seeds. Reduce the heat to a simmer, add the apricots, and poach them in the syrup for about 5 minutes, until very tender when pierced with the tip of a sharp knife.

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Chez Panisse Fruit by Alice L. Waters
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